As it turns out, beans are actually good for your heart. They are proteins that are high in minerals and fiber without the saturated fat of most meats. They are also said that they have the added benefit of improving blood cholesterol levels. I chose this recipe not only because of the mix of beans and veggies, but also because of the fantastic dressing that gives it so much flavor. It begins with a basic vinaigrette base, but adds fresh citrus juices, garlic and a nice selection of spices to the mix. Make this ahead and let the salad chill in the fridge while the flavors marry for a bit. Serve it as a side or just have a nice big serving as a meal as we did here.
MEXICAN BEAN SALAD (Serves 8)
1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn kernels
- 1 red onion, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.